Cook quinoa in a rice cooker or on the stove top, according to package directions. Set aside.

Preheat oven to 375°F.

To prepare mushrooms, gently wipe the surface of each mushroom with a wet cloth. Use a spoon to remove the gills and a small sharp knife to remove the stalk from each mushroom. Rub each cap lightly with olive oil. Place caps on a parchment paper lined baking sheet, stalk side up. Bake at 375°F for 25 minutes. (When mushrooms have baked for 25 minutes, carefully remove from oven and use tongs to gently pour off any water that has pooled inside the mushroom caps. Set aside.)

While mushrooms are baking, place a large sauté pan over medium and heat 1 tablespoon olive oil. Once heated, add sweet potato and onion to the pan. Use a wooden spoon to stir frequently. Cook for about 6 to 7 minutes, until softened.

Add bell pepper and zucchini to the pan and cook for another 6 to 7 minutes. Add cayenne pepper, balsamic vinegar and garlic powder to the vegetables. Season with salt and pepper.

Remove veggies from heat. Then, add cooked quinoa to the veggies and stir well to combine.

Using a spoon, stuff each mushroom cap with a heaping portion of quinoa and veggies. Top each with shredded cheese. Return the pan of stuffed mushrooms to the oven and bake for 10 minutes. Serve with Parmesan cheese and tomato sauce or pesto, as desired.

LeeAnn Weintraub, MPH, RD is a Los Angeles-based private practice dietitian and the nutrition columnist for the Los Angeles Daily News. She is a mom with two young children and her blog FamilyMealsInHeels.com offers original recipes for busy families.